Wednesday, December 21, 2011

Shrimp Cocktail.

Mr. Hawthorne found a bag of shrimp in the freezer, which I duly marked off on my inventory sheet. He seasoned the shrimp a bit differently this time. He added a tablespoon or so of Old Bay Seasoning to the water first, brought the water to a boil, and heavy-boiled about 3 minutes with the Old Bay, until the water changed color. Then he put the shrimp in. Do not overcook shrimp. Take it out before you think it's done, and you'll be fine. Ours were jumbo shrimp. 1 1/2 minutes to perfection. For the cocktail sauce, I use: 3 TB ketchup 1 TB+ horseradish, depending on your heat level 1 TB Lea & Perrins Worcestershire Sauce 1 TB lemon juice Now, here's my trick: Do NOT mix the ingredients well. I like layers in my cocktail sauce. Just swirl it around a couple of times. That way, when you dip your shrimp in, you get bolder, more assertive flavors.
"Can't you just see all those flavors?" (Sandyism) They're asserting themselves right now.

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